Chef notes
These Instant Pot barbecue pulled chicken sliders are a great way to quickly get a delicious meal on the table with minimal effort. As the weather heats up, having a few recipes that don’t require cooking in the oven or stove can be crucial to have in your back pocket. Barbecue chicken is always a crowd-pleaser and can typically feed even the fussiest dining guests.
The Instant Pot takes care of most of the work, turning boneless, skinless chicken thighs into juicy, tender, pulled chicken in no time. The chicken sits in a barbecue sauce mixture that infuses it with flavor while it cooks. While the chicken is cooking, you will make a simple vinegar slaw featuring shredded cabbage, red onions, white vinegar, honey and salt. This punchy combination of ingredients works quickly to tenderize the cabbage while the chicken finishes cooking.
Once the chicken is out of the pot, you can easily pull it apart easily with the tines of a fork. Return the shredded chicken to the pot with the barbecue sauce and quickly cook using the sauté function on the Instant Pot, so the sauce reduces into a perfectly thick, sticky consistency. To finish, layer the chicken on fluffy, sweet Hawaiian rolls and the sharp slaw for a perfect bite and a fabulous meal.
Technique Tip: Rinse the shredded raw red onions in cold water before adding to the slaw to get rid of some of their bitterness.
Swap Option: The chicken thighs can be swapped with chicken breasts in this recipe.
Ingredients
- 1 cup barbecue sauce
- 1/2 cup water
- 1 tablespoon apple cider vinegar
- 1 tablespoon soy sauce
- 2 teaspoons smoked paprika
- 1½ pounds boneless, skinless chicken thighs (about 6 thighs)
- 1 package Hawaiian rolls
- 1/3 cup white vinegar
- 1 tablespoon honey
- 1 teaspoon kosher salt
- 1/2 head green cabbage (about 6 cups), shredded
- 1 small red onion, thinly sliced
Preparation
1.In the bowl of an Instant Pot, whisk together the barbecue sauce, water, vinegar, soy sauce and smoked paprika. Add the chicken thighs and toss to coat thoroughly.
2.Set the Instant Pot to manual high pressure for 20 minutes, followed by a quick release of the sealing valve.
3.Meanwhile, make the slaw: in a large bowl, whisk together the white vinegar, honey and salt. Add the shredded cabbage and onions to the bowl and toss to combine.
4.After the pressure has released, transfer the chicken to a medium bowl. Turn the Instant Pot to the sauté function on low and reduce the barbecue sauce until thick, about 10 minutes.
5.Shred the chicken with the tines of a fork. Place the shredded chicken in the pot and toss with the sauce.
6.Assemble the sandwiches on the slider buns with pulled chicken and slaw.
